Thursday, September 2, 2010

Sausage making - round II

The next step is to measure all of the seasoning and spices.

On the left are the spices for the breakfast sausage (brown sugar, cayanne pepper, pepper flakes, sage, rosemary, thyme) and on the right is the mix for the Italian sausage (white wine, pepper flakes, fennel seeds, fresh garlic).


Here it is all in, ready to be mixed.

After mixing and before stuffing, it's recommended to make little patties and fry them up to taste the seasonings. They were pretty good!

1 comment:

  1. De var mycket goda faktiskt! Bra jobbat älskling!!